Kvass is a traditional Slavic refreshing and thirsty alcoholic drink, obtained as a result of incomplete alcohol and lactic acid fermentation of the original wort (the share of ethyl alcohol is not more than 2.2%). The original wort for cooking kvass may include cereal flour, rye breadcrumbs , malt (wheat or barley), natural floral honey (now sometimes it is replaced with sugar), raisins and various aromatic herbs are also added to kvas. Kvases can also be made on the basis of berries and fruits (both with and without crackers and / or malt).
Tell you how to make cherry kvass with honey, this drink is just wonderful in season. Cherries choose juicy and ripe.
Cherry kvass with honey
Ingredients:
- cherry fresh - 1 kg;
- water (filtered or boiled) - 2 liters;
- honey natural (or granulated sugar) - 150-200 g;
- raisins - about 50 g or fresh pressed yeast - about 3-5 g.
Preparation
Cherries (without peduncles) we will wash and lay in a 3 liter bottle. Cherries must be crushed (you can one by one, just pull out of them bones or crush them with bones right in the bottle). Water is heated, but we will not boil - otherwise we will lose vitamin C, which is very much in cherry. Other useful substances (honey, pectins, fruit acids, etc.) can also be destroyed by the action of boiling water, forming harmful compounds. Therefore, the water temperature when cherry filling should be no higher than 40 degrees Celsius.
We add honey and yeast or unprocessed raisins (there are necessarily fungal organisms on its surface that will ensure fermentation). If you use sugar instead of honey, water can be hot - about 70-80 degrees C. Throat bottles are tied with gauze, folded in half. We put bottles with a wort in a warm place (on the glazed veranda, in a loggia). Fermentation should begin on the 2nd-3rd day (if not started, add the yeast). After 4-5 days you can strain kvass, pour into bottles to cool and enjoy. On the 8th-15th day of storage in a cool place, kvass will reach its maximum strength. If ready kvass will be bottled, which can be
In a mug with kvass you can put a fresh leaf of mint - this additive will give the drink additional flavor and aromatic shades.
Of course, cherry kvass can be cooked using other recipes, approach the question creatively.
Instead of yeast and / or raisins, you can add home rusks from rye bread (not more than 100 grams per 3 liters) and a few cones of fresh hops (3-5 to 3 liters).